Whole Grain Wednesdays- Quinoa Salad

I made this salad for the first time last night for dinner.  I am always on the lookout for new quinoa recipes because I love quinoa.  Why?  Because not only is it a whole grain, but it contains more protein per serving than any other grain.  The protein in quinoa is also a very high quality protein for a grain which often leads to it being referred to as a "super food".  I also adore quinoa because it cooks quickly, and I like the fact that it has a nice "crunch" to it.  You can find quinoa at your local grocery store, or in bulk bins at natural food stores.

This salad can be served warm or chilled.  I made it ahead of time and let it chill.  The flavors were nicely developed and my family declared it "delicious"!

Quinoa Salad
1 cup of quinoa
2 cups of vegetable broth
2 Tablespoons lemon juice
2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1 1/2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup green onions, chopped
1/2 cup cherry or grape tomatoes, halved
2 Tablespoons black olives, sliced
1/4 cup Feta cheese, crumbled

Place the quinoa in a strainer and rinse under running water to remove the bitter coating.  Put the quinoa and broth in a saucepan and bring to a boil.  Cover and reduce the heat to a simmer.  Cook for 10-15 minutes or until all of the liquid has been absorbed.  Remove from heat and set aside to cool.

Combine the lemon juice, red wine vinegar, garlic, olive oil, salt and white pepper.  Whisk together and set aside.

Combine the green onions, tomatoes and olives in a bowl.  Stir in the cooked quinoa and feta.  Give the dressing another whisk and pour into the bowl.  Serve at room temperature or chill.

Crediting information:  Makes 12 servings.  Each serving creditable for 1 bread/bread alternate at any meal or snack for 3-5 year old children.